Add the grated rind of a small lemon, and a teaspoonful of dried, mixed herbs, or of kitchen bouquet, two beaten eggs, a grate of nutmeg, and one cup of cream. Cook all together over hot water until mixture is the consistency of custard; thicken further with fine bread crumbs, and let cool. Divide a two-pound skirt steak into halves, crosswise, spread the stuffing over both parts, roll up each one and tie. Let steam for half an hour, then put into a hot oven to finish cooking and brown. Serve with Raisin Sauce.

Raisin Sauce for Skirt Steak

Add one-half a cup of seeded raisins to one pint of cold water, set over fire, bring slowly to a boil and let simmer, gently, for fifteen minutes. Blend two tablespoonfuls of flour with one-half a teaspoonful of salt and one-fourth a teaspoonful of white pepper, and stir this into two scant tablespoonfuls of melted b.u.t.ter or b.u.t.ter subst.i.tute; add to the raisins and water, and let boil, keeping stirred, for three minutes.

Remove from fire and add the juice of one-half a lemon or two tablespoonfuls of vinegar.

Boudin Blanc

Cook a dozen small onions, sliced, in a saucepan with one cup of sweet leaf-lard. While cooking put through the meat chopper one-half a pound, each, of fresh pork and the dark and white meat of a fowl or chicken.

Add to saucepan containing onions and lard, and stir in enough fine bread crumbs to make the whole the consistency of a soft dough. Add seasoning of salt and pepper with a spoonful of mixed dried herbs.

Lastly, add one cup of sweet cream and three well-beaten eggs, and stir the whole until the eggs are set. Stuff this into pig entrails, making links six inches long. Keep stored in a cool place, and cook like sausage. Or the boudin may be packed into jars, and sliced or cut into dice and sauteed when cold.

Seasonable Menus for Week in November

SUNDAY

Breakfast

Oranges Corn Flakes with Hot Milk Codfish b.a.l.l.s b.u.t.tered Toast Marmalade Coffee

Dinner

Roast Leg of Lamb Mashed Potatoes Spinach with Egg Creamed Turnips Celery Salad Date Souffle Coffee

Supper

Oyster Stew Crackers Lettuce-and-Peanut b.u.t.ter Sandwiches Soft Gingerbread Cocoa

MONDAY

Breakfast

Malt Breakfast Food, Top Milk Scrambled Eggs with Tomato Graham m.u.f.fins Coffee

Luncheon

Potage Parmentier Savory Hash, Meat and Potatoes Tea Tarts Russian Tea

Dinner

Planked Steak, Parkerhouse Style Head Lettuce King's Pudding, with Apple Jelly Sauce Black Coffee

TUESDAY

Breakfast

Dates Gluten Grits, Cream Baked Potatoes Bacon Graham Toast, b.u.t.ter Coffee

Luncheon

Salmon a la Creole Pulled Bread Sweet Potato Croquettes Pears in Syrup Milk or Tea

Dinner

Stuffed Leg of Pork Mashed Potatoes Apple Sauce Fig-and-Cranberry Pie Coffee

WEDNESDAY

Breakfast

Winter Pears Wheatena, Milk Pork-and-Potato Hash Raised Pancakes, Syrup Coffee

Luncheon

Oyster-and-Onion Puree Crusty Rolls Apple-and-Nut Salad Cocoa

Dinner

Skirt Steak with Raisin Sauce Dry Deviled Parsnips Baked Sweet Potatoes Cherry Pie Coffee

THURSDAY

Breakfast

Cream of Wheat, Cream Tomato Omelet Stirred Brown Bread Coffee

Luncheon

Potato-and-Peanut Sausages Cabbage-and-Celery Salad, with Cheese Strawberry Gelatine Jelly Tea

Dinner

Boiled Tongue Steamed Potatoes Creamed Carrots Brussels Sprouts Apple Pie a la Mode Coffee

FRIDAY

Breakfast